Fillet of Salmon over Fennel Risotto

• Chop the onion and crush or mince the garlic.
• Melt a knob of butter in a wok or deep frying pan over medium-high heat. Fry the onion with three-quarters of the fennel for 4 - 5 minutes.
• Meanwhile, in a bowl combine the rest of the fennel with the sugar and two-thirds of the white wine vinegar.
• Season with a pinch of salt and set aside, stirring occasionally.

• Add the garlic and the risotto rice to the pan and toast the grains for 2 minutes over low heat.
• Deglaze with the rest of the white wine vinegar, then pour in a third of the stock and allow to slowly incorporate, stirring regularly.

• Repeat with the rest of the stock, adding it in two more batches.
• The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
• Check the courgette (see Tip).

Tip: if it's already done, turn off the oven and keep the courgette warm until serving.

• Heat a drizzle of olive oil in a frying pan over medium-high heat.
• Pat the fish dry with kitchen paper and season with salt and pepper.
• Fry the fish for 2 - 3 minutes on its skin, then flip and fry for 2 minutes on the other side.
• Meanwhile, zest the lemon and then cut it into wedges.